Heat 1 tablespoon of ghee or coconut oil in large stock pot. Brown stew meat (or meat of choice) on medium high heat for a few minutes and then remove from the pot. Set aside in a bowl.

Sauté onion in the same pot the meat was in until it softens. Add your meat back to the pot. Add sweet potato, carrot and sea salt and sauté a few minutes. Pour in the whole can of coconut milk and 1 tablespoon of curry powder and stir until combined. Simmer on low heat with a lid for 10 minutes.

Stir again, then add the broccoli and zucchini and simmer with a lid another 10 minutes. That’s it! Your curry is ready when all the veggies are soft and your kitchen smells amazing.

Serve in small bowls with fresh cilantro and enjoy!

Recipe Notes

Note: This dish is even faster if you use chicken or shrimp instead of beef. The veggies in this dish will cook down, providing enough water so that you do not need to add extra liquid beyond a can of coconut milk. If your curry is too thick for your liking, you may add some water or broth to thin it up a bit.

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